This warm potato salad with wild garlic is a fresh and simple way to celebrate spring. Made with tender new potatoes, a tangy mustard dressing, and the bold, green flavour of wild garlic, it’s ready in just 30 minutes. Light, flavourful, and naturally vegan—perfect for easy dinners, spring picnics, or weekend brunch.
What’s in This Warm Potato Salad with Wild Garlic
This warm potato salad is all about keeping things simple and letting those seasonal herbs shine. Here’s what you’ll need:
- New potatoes – Small, waxy potatoes hold their shape beautifully.
- Wild garlic (Bärlauch) – Earthy, fresh, and slightly pungent. Sub with ramps, young garlic scapes, or a mix of chives and baby spinach if unavailable.
- Flat-leaf parsley – For fresh green flavour.
- Olive oil – Use good-quality extra virgin for the dressing.
- Red wine vinegar – Adds tang and brightness.
- Whole grain Dijon mustard – Brings texture and a spicy kick.
- Maple syrup – Just a hint to balance the acidity.
- Salt & pepper – To taste!
How to Make Wild Garlic Warm Potato Salad
Here’s how this spring favourite comes together in just a few easy steps:
- Boil the potatoes until tender, then drain and let them sit for a minute to steam off.
- Whisk up the dressing with olive oil, red wine vinegar, mustard, and a touch of maple syrup.
- Slice the warm potatoes, toss them into a bowl, and coat them generously with the dressing while they’re still warm—they’ll soak up all that flavour.
- Fold in the wild garlic and parsley until everything is well mixed and beautifully green.
- Serve warm and enjoy this fresh, vibrant side dish while the flavours are at their best.
Exact measurements and step-by-step instructions are just below in the printable recipe card!
Wild Garlic (Ramsons) FAQ
Wild garlic—also known as ramsons, bear’s garlic, or Allium ursinum—is a wild herb in the allium family, related to garlic, onions, and leeks. It grows in the wild across Europe in damp, shady woodlands during spring.
It has a fresh, mild garlic flavor—less intense than regular garlic cloves. The leaves are tender and aromatic, perfect for raw or cooked dishes.
Its season runs from March to May. That’s when you’ll find it fresh at farmers’ markets, specialty grocers, or even growing wild (if you’re confident in foraging). But forage with caution. It closely resembles toxic plants like lily of the valley. Always rely on the strong garlic scent to help identify it, or buy it from a trusted source if unsure.
Why You’ll Love This Wild Garlic Potato Salad
- Fresh & seasonal – Wild garlic is one of spring’s tastiest foraged finds.
- Quick & easy – Only 30 minutes from start to finish.
- Perfect for gatherings – A great side for grilled meats, picnics, or brunch.
- Vegan & gluten-free – Naturally wholesome and allergy-friendly.
- Make-ahead friendly – It tastes just as good the next day.
Looking for more spring-inspired side dishes? You’ll love these refreshing options:
- Lemony Potato Salad with Peas
- Herb Potato Salad with Green Beans
- Asparagus Potato Salad with Peas and Herbs
- Mediterranean Potato Salad with Mustard and Capers
Warm Potato Salad with Wild Garlic
Ingredients
- 750 g new potatoes, scrubbed clean
- 1 small bunch wild garlic washed and finely shredded (about 80 g)
- 2 tablespoons flat-leaf parsley, finely chopped
For the dressing:
- 5 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon whole grain Dijon mustard
- 1/2 teaspoon maple syrup
- Sea salt and freshly ground black pepper, to taste
Method
-
Boil the potatoes: Place the scrubbed potatoes in a large pot of salted water. Bring to a boil and cook for 10–15 minutes, or until tender when pierced with a knife. Drain well.
-
Make the dressing: Meanwhile, in a small bowl, whisk together olive oil, red wine vinegar, mustard, maple syrup, salt, and pepper until well combined.
-
Dress the potatoes: While still hot, cut the potatoes into halves, quarters, or slices, depending on size. Transfer to a serving bowl and pour over the dressing. Toss gently to coat.
-
Add herbs: Stir in the shredded wild garlic and chopped parsley, mixing well to evenly distribute the herbs and dressing.
-
Serve: Serve the salad warm as a simple seasonal side dish. Enjoy!
Notes
- I served this recipe with a green asparagus Caprese salad with salicornia – a spring twist on the classic tomato, basil, and buffalo mozzarella combo. Steamed green asparagus and salty sea asparagus (salicornia) are added to the mix, then everything is drizzled with good olive oil, aged balsamic vinegar, and a touch of sea salt and freshly ground pepper.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Warm Potato Salad with Wild Garlic recipe?
Did you try this Warm Potato Salad with Wild Garlic recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Warm Potato Salad with Wild Garlic recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same.
